Sous Chef

Landry's, LLC. • New York, NY

5d

About The Position

The Palm Steakhouse is seeking a driven Sous Chef to join its culinary leadership team and uphold the standards of an iconic fine-dining brand. The Sous Chef helps lead daily kitchen operations in an upscale, high-volume environment, mentors and develops culinary team members, maintains exceptional food quality and consistency, and supports the overall success of the restaurant. This is a hands-on leadership role focused on precision, execution, and creating an environment where culinary professionals can grow.

Requirements

• At least 2 years of culinary management experience in an upscale or fine-dining establishment; equivalent combinations of professional experience and relevant academic achievements may be considered.
• Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and product quality standards.
• Demonstrated ability to lead, motivate, and develop teams, with strong communication, coaching, and conflict-resolution skills.
• Excellent organizational and time-management skills, attention to detail, and ability to manage multiple priorities.
• Proven success managing food costs, labor expenses, inventory controls, and other key operational metrics.
• Current knowledge of food safety, sanitation, and regulatory compliance standards, and commitment to maintaining a safe and sanitary kitchen.
• Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.
• Track record of professional growth and stability, and a strong commitment to excellence.
• Genuine enthusiasm for hospitality and creating memorable experiences for guests and team members.

Responsibilities

• Lead by example in delivering exceptional guest experiences and foster hospitality, accountability, and a “Do Whatever It Takes” mindset.
• Support management of labor and operating expenses through effective planning and execution to meet or exceed budget and profitability goals.
• Assist with inventory management, purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels.
• Ensure consistent execution of food quality, presentation, and recipe standards.
• Maintain compliance with food safety, sanitation, and workplace safety regulations, including OSHA requirements.
• Foster a positive, collaborative, high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Analyze performance metrics, identify opportunities for improvement, implement action plans, and deliver strong business results.
• Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence.

Benefits

• Extensive and well-rounded training program.
• Continued career development and growth opportunities.
• Employee discounts on dining, retail, amusements, and hotels.
• Multiple health benefit plans.
• Dental, vision, voluntary life, short-term disability, and flexible spending accounts.
• 401(k).
• Paid sick leave.
• Paid time off.
• Monthly discretionary bonus potential.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed